ZUCCHINI NUT BREAD 1 c. sugar, divided 2 tsp. cinnamon 2 eggs 1/2 c. cooking oil 1/2 c. yogurt 1 c. zucchini, grated 1 3/4 c. all-purpose flour 1 tsp. baking soda 1 tsp. salt 2/3 c. walnuts, chopped 1 tsp. vanilla
Grease 6 cup micro-proof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface. Shake to spread evenly discarding excess. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared mold. Cook on 70 (roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread appears to rise unevenly. Let stand 10 minutes before removing from pan. Cook completely before slicing. Makes 12 to 18 servings. SPICY PUMPKIN MUFFINS 2 c. flour 2 tsp. baking powder 3/4 tsp. cinnamon 1/2 tsp. ginger 1/4 tsp. cloves 1/2 tsp. salt 1/3 c. margarine 1/3 c. brown sugar 2 lg. eggs 1 c. pumpkin 1/3 c. milk 1/3 c. honey 1/2 c. pecans or walnuts Mix together dry ingredients. Beat margarine and sugar. Add remaining ingredients. Scoop 3 tablespoons into microwave muffin cups lined with papers. Microwave uncovered at medium-high for 4-5 minutes, rotating 1/2 turn once until tops spring back. The moist top will dry. Discard liners and cool on wire racks. Refrigerate batter up to 3 days. Makes 18 muffins. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
